Planked Sockeye Salmon with Mango Chutney and Chipotle

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Serve the salmon with asparagus cooked al dente and garlic mashed potatoes. Note: This recipe requires advance preparation.

Ingredients

  • 1 untreated cedar or other aromatic wood plank (18 x 8 x 1)
  • 1 4 pound fresh sockeye salmon fillet with skin on
  • 1-2 teaspoons sea salt and freshly ground pepper
  • 1 12 oounce jar sweet mango chutney preserve
  • 1 canned chipotle pepper (more if you like it hot!), finely minced
  • 1/2 cup light brown sugar
  • 2 teaspoons balsamic vinegar
  • 1/3 cup orange juice

Instructions

Plank: Soak the wood plank in water for 24 hours in advance of grilling.

Salmon: Lightly salt and pepper the salmon fillet, cover and place in refrigerator.

Glaze: In a mixing bowl, combine and whisk together the chutney, chipotle, brown sugar, vinegar, and orange juice.

Grilling: Pre-heat grill (400-500°F).

Place the salmon on the plank skin side down and cover the salmon with the glaze and place plank on the grill and cover the grill. Cook for about 10 to 12 minutes at 400 to 500 degrees. The plank will begin to smoke at around 5 minutes but keep the grill covered. Check salmon at 10 minutes to see if the flesh begins to flake. If so, it’s done. Turn off grill and gently remove the salmon from plank and place on a serving dish.

Cranberry Pineapple Salsa

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Leftover turkey breast is a lot more exciting when served with this cranberry salsa.

Ingredients

  • 1 cup diced pineapple
  • 1/2 cup dried cranberries
  • 1/4 cup diced red onion
  • 2 serrano peppers, seeded and minced
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • Salt
  • 1/4 cup chopped fresh cilantro leaves

Instructions

In a bowl, toss the pineapple with the cranberries, onion, peppers and lemon and lime juices. Season to taste with salt, then cover and allow to rest for at least 1 hour. Stir in cilantro and serve.

Watermelon and Basil Salsa

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Use a seedless watermelon, if you can find one and you’ll save yourself a little hassle making this salsa. If you have pink and yellow watermelons you can use some of each for a prettier result. I like the combination of basil and watermelon, but you can also use cilantro or mint. Serve it over any kind of fish or seafood.

Ingredients

  • 1 1/2 cups diced watermelon (seeds removed)
  • 1/4 cup diced red onion
  • 1 serrano chile, seeded and minced
  • 10 basil leaves, shredded
  • Juice of 1 lime
  • Salt

Instructions

In a bowl, toss the watermelon with the onion, chile, basil leaves and lime juice. Season to taste with salt.

Guacamole de Molcajete

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As you know, avocados quickly turn brown after they’re cut, so guacamole starts to look pretty yucky if you make it too far in advance. The best way to prepare and serve this traditional Mexican appetizer is to let your guests watch you grind up the ingredients in the molcajete, then let them start dipping right away.

Ingredients

  • 2 cloves garlic
  • 2 tablespoons chopped white onion
  • 2 jalapenos, stemmed, seeded and chopped
  • 2 large, ripe avocados, peeled, pitted and roughly chopped
  • 1 medium tomato, seeded and diced
  • 1/4 cup chopped cilantro leaves
  • Juice of 1 lime, or to taste
  • Salt

Instructions

Using the tejolote, grind the garlic to a paste in the molcajete. Add the onion and jalapenos and grind until blended. Add the avocados, crushing just until blended. Stir in the tomato, cilantro and lime juice. Season to taste with salt and serve immediately.

Japanese Cucumber Salsa

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Sunomono is a Japanese salad made with sliced cucumbers in a tangy dressing; you may have seen it on the menu at your favorite sushi restaurant. If you dice the cucumbers, sunomono becomes a salsa that makes a lively accompaniment to fresh oysters, seared tuna steaks, or fried soft-shell crabs. Feel free to experiment with this simple recipe, adding shreds of dried seaweed or toasted sesame seeds.

Ingredients

2 small cucumbers, peeled, seeded and diced (2 cups)

3 tablespoons rice wine vinegar

1 tablespoon sugar

1 teaspoon crushed red chile flakes

Salt

Instructions

In a bowl, toss the cucumbers with the rice wine vinegar and sugar. Add salt to taste. Marinate the salad for at least 20 minutes. Taste again, adjust the salt and sugar, if necessary and serve.